Vibrant, fresh and flavoursome this easy-to-make Middle Eastern salad is both healthy and naturally vegan. And not a bit of lettuce in sight. Serve as a light lunch or supper with pitta bread, as a side dish or as part of a mezze spread.
250gcooked chickpeasor 1 x 400g (14 ounce) tin - rinsed and drained
8-12olivesdepending on size - any olives you like, but black provide a nice colour contrast and stoned ones make the salad easier to eat
3spring onions (scallions)
12cherry tomatoes halved or quartered depending on size
1bell pepperAny colour you like, but yellow or orange make a nice contrast to the other colours (I used a red one)
½cucumberor 1 small one
1bunchfresh parsleya small one
1bunchminta small one
Dressing
1organic lemonjuice and zest
4tbspextra virgin olive oila good flavoured one
1clovegarlic minced or finely chopped
½tspsea salt
good grinding of black pepper
1tspaleppo chilli flakes(optional)
½tspground sumac(optional)
Instructions
First of all, make the dressing so that the chickpeas and onion have time to marinade whilst you prepare and chop the other ingredients.
1 organic lemon, 4 tbsp extra virgin olive oil, 1 clove garlic, ½ tsp sea salt, good grinding of black pepper, 1 tsp aleppo chilli flakes, ½ tsp ground sumac
In a medium sized salad bowl, whisk all of the dressing ingredients together.
Stir in the drained chickpeas.
250 g cooked chickpeas
Halve or quarter the olives, depending on size, then add to the bowl along with the onions.
8-12 olives, 3 spring onions (scallions)
Next chop the tomatoes and add those. Their juices will meld with the dressing.
12 cherry tomatoes
Chop the pepper into small chunks and add those to the bowl. No need to stir at this point.
1 bell pepper
Halve the cucumber lengthways, scoop out the seeds with a teaspoon and discard, then slice into halves or quarters, depending on size and add to the bowl.
½ cucumber
Lastly chop the mint and parsley as finely as you can. Add to the bowl and stir everything together.
1 bunch fresh parsley, 1 bunch mint
Check for seasoning and serve straight away or cover and place in the fridge.
Notes
Serves two as a main or six as a side.Will keep in a sealed container in the fridge for four days. Any leftovers are great for lunchboxes.Best served at room temperature.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.